📝 About This Recipe
These Gnocchi di Barbabietola are a stunning, ruby-red twist on the classic Italian potato dumpling, offering an earthy sweetness balanced by the creaminess of ricotta. Originating from the rustic kitchens of Northern Italy, this dish transforms humble root vegetables into a gourmet masterpiece that is as visually breathtaking as it is delicious. The tender, pillowy texture pairs perfectly with a nutty brown butter sauce, making it an unforgettable primo piatto for any elegant dinner.
🥗 Ingredients
The Beetroot & Potato Base
- 250 grams Red Beetroots (roasted and peeled)
- 500 grams Starchy Potatoes (such as Russet or Yukon Gold)
- 100 grams Ricotta Cheese (well-drained)
- 1 large Egg (lightly beaten)
The Dough & Seasoning
- 250-300 grams Type 00 Flour (plus extra for dusting)
- 50 grams Parmigiano-Reggiano (finely grated)
- 1/4 teaspoon Nutmeg (freshly grated)
- 1 teaspoon Sea Salt (to taste)
The Brown Butter Sauce
- 100 grams Unsalted Butter (high quality)
- 12-15 pieces Fresh Sage Leaves (whole)
- 50 grams Walnuts (roughly chopped and toasted)
- 1/2 tablespoon Lemon Juice (freshly squeezed)
- 1/2 teaspoon Black Pepper (freshly cracked)
👨🍳 Instructions
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1
Preheat your oven to 200°C (400°F). Wrap the beetroots in foil and roast for 45-60 minutes until tender. Once cool, peel them and blend into a very smooth puree using a food processor.
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2
While beets roast, boil the whole potatoes in salted water with their skins on until fork-tender, about 25-30 minutes. Drain and peel while still warm.
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3
Pass the warm potatoes through a potato ricer onto a clean work surface or a large baking sheet to allow steam to escape. This ensures a light, non-gummy texture.
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4
In a small pan over medium heat, cook the beetroot puree for 3-5 minutes, stirring constantly, to evaporate excess moisture. Let it cool slightly.
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5
Create a mound with the riced potatoes. Make a well in the center and add the beetroot puree, drained ricotta, beaten egg, grated Parmigiano, nutmeg, and salt.
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6
Gradually sift 200g of the flour over the mixture. Use a bench scraper or your hands to gently fold the ingredients together. Do not overwork the dough; stop as soon as it comes together.
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7
Add more flour only if the dough is too sticky to handle. It should feel soft, pillowy, and slightly tacky.
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8
Divide the dough into 4 pieces. On a floured surface, roll each piece into a long rope about 2cm (3/4 inch) thick.
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9
Cut the ropes into 2cm nuggets. If desired, roll each piece over a gnocchi board or the tines of a fork to create traditional ridges that catch the sauce.
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10
Bring a large pot of salted water to a gentle boil. Meanwhile, prepare the sauce by melting butter in a large skillet over medium heat.
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11
Cook the butter until it begins to foam and turn a golden brown color with a nutty aroma. Add the sage leaves and fry until they are crisp.
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12
Drop the gnocchi into the boiling water in batches. They are done as soon as they float to the surface (usually 2-3 minutes).
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13
Use a slotted spoon to transfer the cooked gnocchi directly into the skillet with the brown butter and sage. Add the toasted walnuts and lemon juice.
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14
Gently toss the gnocchi in the sauce for 1 minute to coat thoroughly. Add a splash of the gnocchi cooking water if the sauce needs emulsifying.
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15
Serve immediately on warmed plates, garnished with extra Parmigiano-Reggiano and freshly cracked black pepper.
💡 Chef's Tips
Always roast the beets rather than boiling them to concentrate their flavor and prevent excess water absorption. Use a potato ricer for the potatoes; mashing them with a fork can lead to heavy, dense gnocchi. Be extremely careful not to over-knead the dough, as this develops gluten and makes the gnocchi chewy instead of meltingly soft. If the dough is too wet, add flour a tablespoon at a time; the exact amount of flour needed can vary based on the moisture in your beets and potatoes. Test-cook two or three gnocchi first to ensure they hold their shape before boiling the entire batch.
🍽️ Serving Suggestions
Pair with a crisp, dry Italian white wine like a Gavi di Gavi or a Vermentino to cut through the richness of the butter. Serve alongside a simple arugula salad with a light lemon vinaigrette to provide a peppery contrast to the sweet beets. A dollop of fresh goat cheese or gorgonzola dolce on top adds a wonderful tangy creaminess. Finish the meal with a light panna cotta or fresh berries to complement the earthy tones of the main course. Serve with warm, crusty ciabatta bread to soak up every drop of the sage-infused brown butter.